Without getting in to percentages, in order of most to least, Burgundy, Loire, Beaujolais, Northern Rhone, Italy, Austria, Chablis, Bordeaux, California, Oregon followed my small amounts from other wine producing areas around the world.Best, Jim

The question is "What do you have in your wine cellar?". I have that broken down precisely in my own notes to myself but for public consumption I think best bet is to say merely that my cellar is composed of (a) about 30% are Israeli wines and (b) enough age-worthy wines that my wife, daughter, brother and nieces will have a heckuva time figuring out who gets what after I'm gone. As to the 2001 Yquem that is there (and no, I will not say how many bottles), even though that wine will outlive every person alive on the planet today, no fear.....I intend to drink every last one of those before I take my leave, even if that means sipping through a straw while on life-support.

My current winecellar at this moment has the following:89.78% Israeli7.3% American (Napa Valley)2.92% French100% K Standard

Best wishes,E.Y.

P.S. I would be interested in linking up with some other members' CellarTrackers, however I haven't found an online wine forum that has a standard practice of posting/displaying the accounts on the profile. I was wondering what people's thoughts on this are.

In the case of cigars, no problem and that regardless of whether they cigars are stored in simple wood boxes (the kind in which cigars were originally stored and that any cigar store will give you free) or in closed humidors.

With the case of cheeses several rules to be followed in order to limit the spreading of aromas in the wine storage facility:

(a) With small cuts of mild cheeses, simply wrap them first in wax paper, seal with masking tape and then place in a plastic refrigerator bag(b) With small cuts of ripe (or what some people call "stinky") cheeses, two layers of wax paper, each sealed with masking tape and then placed in a plastic refrigerator bag, also to be sealed with masking tape(c) With uncut wheels of hard cheeses (e.g. Parmesan) store as is. No need for wrapping(d) With cut wheels or large cuts of hard cheeses, wrap first in burlap, then with wax paper, that sealed with masking tape.

In general, follow those rules and even a bottle left open in the cellar overnight wil not pick up any extraneous aromas.

As to Winston Churchill's habit of dipping his cigar tips into brandy or red wine - barbaric!!!!